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Low-Carb Beef and Broccoli - A Fast, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound flank steak or sirloin, thinly sliced against the grain
  • 4 cups broccoli florets (fresh or thawed from frozen)
  • 2 tablespoons avocado oil or light olive oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
  • 3 green onions, sliced (white and green parts separated)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/3 cup beef broth (low-sodium)
  • 3 tablespoons tamari or coconut aminos (gluten-free soy alternative)
  • 1 tablespoon oyster sauce (or 2 teaspoons fish sauce for extra umami)
  • 1–2 teaspoons low-carb sweetener, such as allulose, erythritol, or monk fruit
  • 1 teaspoon sesame oil
  • 1 tablespoon rice vinegar (unseasoned)
  • 1/2 teaspoon black pepper
  • 1 teaspoon xanthan gum or 1 tablespoon arrowroot mixed with 1 tablespoon cold water (optional, for thickening; arrowroot adds slightly more carbs)
  • Cauliflower rice, sesame seeds, lime wedges

Method
 

  1. Prep the beef: Pat the sliced beef dry with paper towels. Dry beef browns better and cooks faster. Season lightly with salt and pepper.
  2. Mix the sauce: In a small bowl, whisk beef broth, tamari or coconut aminos, oyster sauce, sweetener, sesame oil, rice vinegar, and black pepper. If using xanthan gum, sprinkle it lightly over the sauce while whisking to avoid clumps. If using arrowroot, mix it with cold water and set aside.
  3. Blanch or quick-steam the broccoli: Bring a small pot of water to a boil. Add broccoli and cook 1–2 minutes until bright green and slightly tender. Drain well and set aside. (Or microwave with a splash of water for 90 seconds.)
  4. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat until shimmering.
  5. Sear the beef in batches: Add half the beef in a single layer. Cook 60–90 seconds per side until browned but still pink in the center. Transfer to a plate. Repeat with remaining beef, adding more oil if needed. Do not overcrowd the pan.
  6. Sauté aromatics: Lower heat to medium. Add remaining oil, white parts of green onions, garlic, ginger, and red pepper flakes. Stir 30 seconds until fragrant.
  7. Add broccoli and sauce: Return heat to medium-high. Add broccoli and pour in the sauce. If using arrowroot slurry, whisk it in now. Cook 1–2 minutes, stirring, until the sauce thickens slightly.
  8. Finish with beef: Return cooked beef and any juices to the pan. Toss 1–2 minutes, just until warmed through and coated. Taste and adjust salt, sweetener, or vinegar as needed.
  9. Serve: Top with green onion tops and sesame seeds. Enjoy as is or over warm cauliflower rice.